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Ingredients
- 150 ml of olive oil 1
- 1 g of ground black pepper 17 g
- 5 g of salt
- 1 pc of saffron 1
- 125 g of white beans
- 175 g of green peas
- 1000 ml of food base 1
- 500 g of white basmati rice
- 100 g of shrimp 1
- 400 g of chicken breast
- 1 pc of rosemary in biodegradable pot
- 1 pc of lemon
- 2 pcs of yellow onion 1
- 2 pcs of tomatoes
- 4 pcs of garlic
- 1 pc of bell pepper 1
- 500 g of mussels
Instructions
- 1Boil the rice (there is special paella rice) and brown the chicken in a little olive oil, adding salt and pepper. Then remove it from the pan.
- 2In the same pan, add olive oil and then the onion, garlic, bell pepper, and tomatoes. Cook until the vegetables soften.
- 3Add the saffron, peas, fried chicken, shrimp, and mussels. Then add the chicken stock to the mixture and let it simmer for five minutes. Our goal is to create a viscous mixture.
- 4Add the rice to the mixture, stir, and let it simmer for 15-20 minutes over low heat.
- 5Finally, add a sprig of rosemary. Ideally, rub the sprig between your palms to better release its taste and aroma.
- 6Before serving, the paella can be garnished with olive oil, garlic sauce, or another suitable sauce, and each portion is served with a quarter of a lemon.
Sezamo
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